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Wednesday, May 2, 2012

Angel Food Cake

Since
I shared last month how I use my saved egg whites (because of a food
sensitivity) to make angel food cakes to give away and bless others, I
thought I'd better share my recipe which came from a very old (falling
apart) Betty Crocker cookbook, that my mother-in-law used all her
married life. Egg whites freeze very well, by the way.

Set out an angel food cake pan but do not grease!
If you do grease the pan, the cake will flop. Unfortunately when I
taught my daughter how to make an angel food cake during her teen years,
I mistakenly had her grease the pan! Big mistake on my part! It was a
total flop!

Sift
the flour/sugar mixture gradually over the meringue, folding in just
until the dry mixture disappears. Place batter into an ungreased tube
pan. I find that a two-piece cake pan works best in removing the cake
from the pan. Gently cut through the batter with a knife to remove air
pockets. Bake in a preheated 375 degree oven for 30 to 35 minutes or
until a toothpick comes out clean. Invert onto a funnel and let hang
until cool. Any small bottle with a skinny top, such as a bottle of hot
sauce works well.

After
the cake is completely cool, I slip a sharp knife along the sides of the
pan as well as around the center hole, and along the bottom to loosen
the cake. After I lift out the center insert, I run the knife along the
bottom of the pan to loosen the cake. Invert onto a plate. Serve with
whipped cream and berries.

There are just a few critical steps to remember when making angel food cakes:

Never grease the cake pan for an angel food cake! Greasing the pan prevents rising. The cake will definitely flop.

Use a clean, dry bowl and beaters to beat the whites.

Grease will prevent the whites from whipping up into soft peaks.

Be sure not to get specks of egg yolk in the whites while separating the eggs. Fat prevents whipping into peaks.

After removing from the oven, hang the cake upside-down on a funnel to cool, propping the pan so it will not tip over.

Slide a knife along areas where the cake touches the pan to loosen, otherwise a chunk of the cake may pull off.